Texas Sheet Cake

2 cups sugar

2 cups flour

1 tsp. baking soda

1/2 tsp salt

8oz. sour cream

1 tsp. vanilla

2 eggs, lightly beaten

1 cup butter

1 cup water

1/4 cup cocoa powder

Preheat to 325 degrees

Combine in a large bowl the flour , sugar, baking soda, salt and whisk to combine. Stir into flour , sugar mixture the eggs, sour cream and vanilla until well combined. In a saucepan melt butter. Once butter is melted add the water and cocoa powder whisk to boiling. Remove from heat . Stir into flour/sour cream mixture until combined. Pour into lightly greased jelly roll pan. Bake for 25-30 minutes until toothpick come out clean from the center. Just prior to the cake coming out of oven begin frosting.

Frosting:

1/2 cup butter

1/3 cup cocoa powder

1/3 cup milk or a bit more for the correct consistency

1 lb. powdered sugar

1 tsp. vanilla

1 cup, chopped pecans, toasted

In a small saucepan add the butter, cocoa and milk over medium  heat until butter is melted and all is well combined. Cook until slightly thickened: remove from heat and stir in powdered sugar, vanilla and 1 cup nuts until combined. Pour onto hot cake . Do not over spread and allow to cool.